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1. Place a rack in the upper third of the oven and put a large rimmed sheet pan on it. Preheat the oven to 425°F (220°C) so the pan gets hot for better browning.
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2. Toss the baby potatoes with half of the olive oil, half of the salt and half of the black pepper. Carefully spread them cut-side down on the hot sheet pan and roast for 15 minutes.
1.5 lb Baby potatoes, halved,
1.5 tbsp Olive oil,
0.5 tsp Salt,
0.2 tsp Black pepper
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3. Meanwhile, slice the chicken breasts in half horizontally into thinner cutlets so they cook evenly. Rub them with the smoked paprika, garlic powder, remaining salt, remaining black pepper and 1 tablespoon of the olive oil.
2 piece Boneless skinless chicken breasts,
1.0 tbsp Olive oil,
1 tsp Smoked paprika,
1 tsp Garlic powder,
0.5 tsp Salt,
0.2 tsp Black pepper
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4. Remove the pan from the oven. Push the potatoes to one side, add the chicken and smoked sausage, and return the pan to the oven. Roast for 10 minutes.
12 oz Smoked sausage, sliced into 1/2-inch rounds
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5. Toss the broccoli with the remaining olive oil. Flip the chicken, then add the broccoli to the pan in a single layer. Roast 10 to 12 minutes more, until the chicken reaches 165°F (74°C), the sausage is browned at the edges and the broccoli is charred in spots.
1 piece Broccoli head, cut into florets,
0.5 tbsp Olive oil
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6. While the pan roasts, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, garlic cloves, parsley and thyme leaves until smooth.
2 tbsp Dijon mustard,
1 tbsp Whole grain mustard,
1 tbsp Honey,
1 tbsp Apple cider vinegar,
2 clove Garlic cloves, minced,
2 tbsp Fresh parsley, chopped,
1 tsp Fresh thyme leaves
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7. Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken, return it to the pan, and drizzle everything with the mustard-herb sauce, tossing gently to coat. Serve straight from the pan.
